Crisp pastry tartlets filled with a crab, corn and a sweet chilli glaze.
Prep time:30 mins
Cook time:15 mins
Grease 10 x 8cm mini tart cases. Cut pasty into 10cm rounds and secure pastry into each tart case. In a medium bowl combine crab meat, drained Edgell Super Sweet Corn, spring onion and 2 teaspoons sweet chilli sauce. Spoon into pastry cases.
In a small bowl place Edgell Instant Mash, add boiling water and milk; stir until smooth. Spoon mixture onto crab filling and place into a preheated oven at 200ºC and cook for 15 minutes. Combine drained Edgell Diced Capsicum and sweet chilli sauce and drizzle over crab pieces.
Substitute a small can of John West Tuna or John West Salmon for the crab.